Evaluation of functionality for whey protein concentrate with different ultrafiltration treatments /
ability, gel strength and viscosity were investigated in this
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | ability, gel strength and viscosity were investigated in this availability of improved the ultrafiltration separation and be attributed mainly to greater effort on the part of whey completed for each treatment. The WPCs exhibited comparable composition and functionality. The composition which were constant trend in the temperature treatment. The major difference were contributed to the operation processing difference. The difference properties observed in this fat contents. The functionality of foaming ability, emulsion included protein denaturation, fat, ash, protein content increase in the pH treatment when compared the almost indicated different variations for the two treatment. The influence of temperature treatment was primarily dependent on into the distilled water and tested for two treatment using its product WPC functionality. The objective of this limited to the first two factors, protein denaturation and particularly composition changes during the two treatment. producers to abide by pollution regulations and to Production of whey protein concentrates has increased research demonstrated that the temperature and pH effects on research is to evaluate the WPC functionality with two significantly in the United States in recent years. This may temperature treatment. The viscosity indicated profoundly test. The increase functionality was achieved for the pH the first three contents, but the effect of pH treatment was The GLM could be only fitted for the gel strength and the WPCs functionality were widely contrasting. this test showed gel strength and viscosity properties of treatment during separation. The whey powder was dissolved treatment while the reduced properties occurred for the ultrafiltration separation process. The temperature which variables were affected by the two treatment. The data from viscosity. The AVONA results revealed that the function was room temperature, 35 and 50 'C and pH which was 1.5, 4, 6 were selected for the two treatment. Three repetitions were WPCs as a function of pH and temperature were significantly |
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| Item Description: | "Major subject: Agricultural Engineering". Vita. |
| Physical Description: | x, 87 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |